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Filipino Coconut Beef with Eggplant

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Ingredients

500g Skirt Steak
2 Cloves Garlic Crushed
1/2 Cup Soy Sauce
4 Bay Leaves
1 1/2 tsp Whole Black Peppercorns
1 tsp Fresh Ground Black Peppercorns
4-6 tsp Brown Sugar
1 tsp Sea Salt
1 Can Natural Coconut Milk
1 tsp Red PepperFlakes
1 tsp Sesame Seeds
Rice To Serve
Eggplant
1 Eggplant Cut Into 1 1/2 Inch Pieces
1/3 Cup Vegetable Oil
1/3 Cup Soy Sauce
1/4 Cup Red Wine Vinegar
6 Cloves Garlic Minced
1/2 tsp Freshly Ground Black Pepper

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Filipino Coconut Beef with Eggplant

Cuisine:
    • Medium

    Ingredients

    • Eggplant

    Directions

    Steps

    1
    Done

    Cut the skirt steak into small cubes, remove excessive fat if needed.

    2
    Done

    In a large bowl combine the beef, garlic, soy sauce, coconut milk, bay leaves, peppercorns, ground pepper, red pepper flakes and sugar.

    3
    Done

    Mix everything together with your hands, cover the bowl and allow it to marinate for about 30 minutes.

    4
    Done

    In a large frying pan, heat up a splash of oil. Add the beef and marinade mixture into the pan and cover. Cook for about 15 minutes or until the beef is tender and sauce to a simmer.

    5
    Done

    Remove the bay leaves from the sauce.

    6
    Done

    Once ready, serve the beef and sauce immediately. Top with green onions and sesame seeds and serve with the eggplant.

    7
    Done

    Eggplant

    Spread eggplant on paper towel and sprinkle with salt. Let drain for 30 minutes. Rinse and pat dry.

    8
    Done

    In a non-stick pan, fry eggplant in oil until brown and set aside.

    9
    Done

    In a small saucepan, simmer soy sauce, vinegar, garlic and pepper for 5 minutes.

    10
    Done

    Add eggplant, cover and cook over low heat for 7 minutes, stirring occasionally.

    11
    Done

    Serve hot with the coconut beef.

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